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2018 Iredell County Agricultural Fair

Friday, August 31st-Saturday, September 8th

Display Committee in Charge

Directors - Joyce Dobson, Sonny Waugh, and Wanda Whitlow

  • Adult section entrants must be 16 years of age.
  • All items must have been canned during the past year, using recipes from a research based canning guide.
  • Low acid foods must be processed in a pressure canner.
  • No Paraffin wax.

Score Card for Judging Canning

  1. General Appearance                                                              35
    1. Clearness                                                        20
    2. Color                                                              15
  2. Texture                                                                                20
  3. Ripeness                                                                              10
  4. Appropriate size                                                                    10
  5. Packing Arrangements                                                           15
  6. Container                                                                             10
    1. Neatness                                                          5
    2. Appropriate Package                                          5

                                                                          Total Points          100

Explanation of Score Card

General Appearance A.) Clearness - Syrup of liquid color, free from seed, etc. B.) Color - That of natural produce.

Ripeness - Uniformly well-ripened products; no defects or over-ripe fruit or vegetable.

Appropriate Size - Graded and sorted fruits and vegetables (uniform size and shape).

Packing Arrangement - Reference to symmetry and best use of space within the jar (as large a portion of solids to liquids as possible).

Container - Should be uniform, and of a shape and size practical to the average home.

NOTE - Only standard jars and lids will be accepted for entry - 1/2 pint, pint, and quart only. PLEASE LEAVE RINGS ON ALL JARS.

Class 8 - Fruits

Dept.

Class

Lot

   

1st

2nd

3rd

     

F

8

1

Apples

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

2

Applesauce

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

3

Blackberries

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

4

Blueberries

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

5

Cherrie (deseeded)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

6

Canned Figs

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

7

Peaches, yellow

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

8

Peaches, white

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

9

Pears

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

10

Plums

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

11

Pie Filling

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

8

12

Other Fruit

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 9 - Vegetables  (Quart or Pint Jars)

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

9

1

Beets (Cut)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

2

Beets (Whole)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

3

Lima Beans

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

4

Snap Beans

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

5

Carrots

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

6

Corn (White), whole grain or cream

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

7

Corn (Yellow), whole grain or cream

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

8

Greens

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

9

Okra

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

10

Peas, Field

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

11

Peas, Green

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

12

Peppers (1/2 pt. or pt. jar)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

13

Pumpkin

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

14

Soup Mixture

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

15

Squash

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

16

Sweet Potatoes

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

17

Tomatoes, Cut

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

18

Tomatoes, Whole

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

19

Other Vegetables

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

9

20

Dried Foods

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 10 - Meats  (Quart or Pint Jars)

All meats must be processed in a pressure canner. Exhibits accepted only in quart or pint jars and with approved lids.

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

10

1

Beef

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

10

2

Chicken

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

10

3

Sausage

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

10

4

Other Meats

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

10

5

Dried Foods

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 11 Pickles, Relishes, and Sauces (1/2 Pint, Pint, or Quart Jars)

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

11

1

Beet Pickles (Cut)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

2

Beet Pickles (Whole)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

3

Bread and Butter Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

4

Green Cucumber Pickle (sour)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

5

Green Cucumber Pickle (sweet)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

6

White Cucumber Pickle (sour)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

7

White Cucumber Pickle (sweet)

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

8

Dill Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

9

Dilly Beans

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

10

Okra Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

11

Sweet Peach Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

12

Pickled Hot Pepper

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

13

Sauerkraut

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

14

Squash Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

15

Tomato Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

16

Watermelon Rind Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

17

Other Pickles

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

18

Chow Chow

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

19

Corn Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

20

Cucumber Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

21

Dixie Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

22

Pepper Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

23

Squash Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

24

Tomato Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

25

Zucchini Relish

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

26

Any Other Relishes

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

27

Ketchup

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

28

Salsa

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

11

29

Sauces

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 12 - Butters  (1/2 Pint or Pint Jars)

Butters are pureed fruit cooked with sugar until thickened to a smooth, spreadable consistency. These products should be filled to 1/4" inch of the top of a standard canning jar and must be processed in a boiling water bath for an airtight seal (no paraffin).

NOTE -Butters, Jams, Jellies, Marmalades & Preserves - Use no Wax or Food Coloring. No Paraffin.

CRITERIA FOR JUDGING

  1. Smoothness • tender with smooth texture
  2. Flavor • natural fruit flavor, not overpowered with added ingredients or spices
  3. Consistency and Texture • not tough, sticky, or gummy; spreads easily
  4. Color • shiny fruit color
  5. Jar Fill / Process • filled jars to 1/4" of top of standard canning jars and water bath processed

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

12

1

Apple Butter

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

12

2

Pear Butter

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

12

3

Any Other Butter

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 13 - Jams  (1/2 Pint or Pint Jars)

Jams are made from crushed fruits cooked to a smooth consistency, which will mound up on a spoon but not jelly firm. These products should be filled to 1/4" inch of the top of a standard canning jar and must be processed in a boiling water bath for an airtight seal (no paraffin).

NOTE -Butters, Jams, Jellies, Marmalades & Preserves - Use no Wax or Food Coloring.

CRITERIA FOR JUDGING

  1. Smoothness • tender fruit with a smooth texture
  2. Flavor • natural fruit flavor, not overpowered with added ingredients or spices
  3. Consistency & Texture • tender & will mound in spoon; not tough, sticky, or gummy; spreads easily
  4. Color • shiny fruit color
  5. Jar Fill / Process • filled jars to 1/4" of top of standard canning jars and water bath processed

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

13

1

Apple Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

2

Blackberry Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

3

Blueberry Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

4

Fig Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

5

Peach Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

6

Pear Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

7

Strawberry Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

8

Tomato Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

13

9

Any Other Jam

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 14 - Jellies  (1/2 Pint or Pint Jars)

Jelly is made from juice, boiled with sugar until it has a soft, semisolid resilient consistency, which will mound up firm on a spoon. All juices for jelly must be home prepared. These products should be filled to a 1/4" inch of the top of a standard canning jar and must be processed in a boiling water bath for an airtight seal (no paraffin).

NOTE -Butters, Jams, Jellies, Marmalades & Preserves - Use no Wax or Food Coloring. No Paraffin.

CRITERIA FOR JUDGING

  1. Crystals • lack of crystals; no sign of crystallization          
  2. Flavor • natural fruit flavor, not overpowered with added ingredients or spices of standard canning jars and water  bath processed.
  3. Clearness • transparent and sparkling
  4. Consistency & Texture • tender; breaks with distinct cleavage, angles hold shape; should not be syrupy, sticky, or tough.
  5. Color • pronounced, yet natural color.
  6. Jar Fill / Process • filled jars to 1/4" of top

Class 14 - Jellies  (1/2 Pint or Pint Jars)

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

14

1

Apple Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

2

Blackberry Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

3

Cherry Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

4

Crab Apple Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

5

Grape Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

6

Mint Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

7

Muscadine Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

8

Peach Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

9

Plum Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

10

Scuppernong Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

11

Strawberry Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

14

12

Any Other Jelly

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 15 - Marmalades  (1/2 Pint or Pint Jars)

Marmalades contain small pieces of fruit or citrus peel evenly suspended in a transparent soft jelly. These products should be filled to 1/4" inch of the top of a standard canning jar and must be processed in a boiling water bath for an airtight seal (no paraffin).

NOTE -Butters, Jams, Jellies, Marmalades & Preserves - Use no Wax or Food Coloring.

CRITERIA FOR JUDGING

  1. Smoothness • tender fruit with a smooth texture    
  2. Flavor • natural fruit flavor, not overpowered with added ingredients or spices of standard canning jars and water bath processed
  3. Consistency and Texture • tender and will mound in spoon; not tough, sticky, or gummy; spreads easily
  4. Color • shiny fruit color; marmalades clear with suspended citrus
  5. Jar Fill / Process • filled jars to 1/4" of top of standard

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

15

1

Citrus Fruit Marmalade

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

15

2

Peach Marmalade

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

15

3

Any Other Marmalade

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 16 - Preserves  (1/2 Pint or Pint Jars)

Preserves contain whole fruit or fruit pieces that retain their shape & are clear, shiny, tender & plump. The fruits are suspended in clear syrup that is the consistency of honey or soft jelly. These products should be filled to a 1/4" inch of the top of a standard canning jar and must be processed in a boiling water bath for an airtight seal (no paraffin).

NOTE -Butters, Jams, Jellies, Marmalades & Preserves - Use no Wax or Food Coloring.

CRITERIA FOR JUDGING

  1. Shape • small fruit should be whole & have original shape as nearly as possible; larger fruits should maintain sliced shape
  2. Clearness & Color • fruit should be translucent and not too dark; liquid should be clear.                 
  3. Flavor • natural fruit flavor, not overpowered with too much sugar                
  4. Texture • tender, but firm and plump           
  5. Consistency • juice should be of honey consistency or slightly jellied
  6. Proportion of Syrup to Fruit • two-thirds fruit and one-third syrup
  7. Jar Fill / Process • filled jars to 1/4" of top of standard canning jars and water bath processed.

Class 16 - Preserves  (1/2 Pint or Pint Jars)

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

16

1

Apple Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

2

Cherry Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

3

Damson Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

4

Fig Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

5

Peach Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

6

Pear Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

7

Strawberry Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

8

Watermelon Rind Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

16

9

Any Other Preserves

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 17 – Juices (Pint or Quart Jars)

CRITERIA FOR JUDGING

  1. Typical color of tomatoes or fruit.
  2. No particles of fiber, skin, or seed.
  3. Stability – little or no tendency to separate after standing a few minutes.
  4. Standard canning jars that have been water-bathed processed with airtight seals.

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

17

1

Apple Juice

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

17

2

Any Grape Juice

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

17

3

Tomato Juice

$4.00

$3.00

$2.00

 

Lot Total: $9.00

F

17

4

Any Other Juice

$4.00

$3.00

$2.00

 

Lot Total: $9.00

Class 18 - Collections

Dept.

Class

Lot

 

1st

2nd

3rd

     

F

18

1

Canned Foods - 6 different foods

$10.00

$9.00

$8.00

 

Lot Total: $27.00

F

18

2

Jellies, Jam - 6 different foods

$10.00

$9.00

$8.00

 

Lot Total: $27.00

F

18

3

Pickled Foods - 6 different types

$10.00

$9.00

$8.00

 

Lot Total: $27.00

Department Total: $ 1,035.00